Spiced Rhubarb & Carrot Daal Soup
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Prep: 15 mins
Cook: 26 mins
Tasting notes: sweet, tangy, spiced- cardamom, ginger, cumin, filling, satisfying,
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Ingredients you'll need
From your kitchen
  • 1 tbsp olive oil
  • 700ml boiling water
  • Sea salt and freshly ground black pepper
Step by step this way
  • 1.

    Peel and finely chop the shallots.

  • 2.

    Heat a large pan. Tip in the cumin seeds and toast for 2-3 mins till popping and spicy smelling. Transfer them to a small bowl. Keep the pan on the heat and drizzle in 1 tbsp olive oil. Add in the shallots and cook for 5 mins on a low heat till softened.

  • 3.

    Peel the skin from the ginger using the edge of a teaspoon. Trim and peel the carrots. Coarsley grate them. Finely slice the rhubarb. Crush the cardamom pods. Discard the papery skins and save the black seeds.

  • 4.

    Add the ginger, cumin seeds and cardamom seeds to the pan. Stir together for 1 min. Add in the carrots and rhubarb. Stir to coat in the spiced shallots.

  • 5.

    Tip in the red lentils. Crumble in the stock cube and pour in 700ml boiling water. Pop a lid on the pan and simmer for 20 mins.

  • 6.

    Taste and season the soup. Blitz the soup till smooth using a stick blender or transfer to a food processor.

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